deluxe peanut butter sandwich cookies
(1 rating)
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I wanted to dress up a really good recipe I have for peanut butter cookies. I decided to make it into a sandwich cookie with a rich chocolate frosting in the middle. Wow! What a hit. Loved and requested from far and wide. These are popular any size...but they work well and are almost preferred BIG. Definitely, tested and approved.
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(1 rating)
yield
serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For deluxe peanut butter sandwich cookies
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1 1/2 cpeanut butter (creamy or smooth)
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1 cbutter flavored crisco
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2 1/2 cbrown sugar, firmly packed
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6 Tbspmilk
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2 Tbspreal vanilla extract (not imitation)
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2 lgeggs
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2 1/2 call-purpose flour
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1 1/2 tspbaking soda
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1 1/2 tspsalt
How To Make deluxe peanut butter sandwich cookies
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1Preheat oven to 375 degrees. Prepare sheets of foil for cookies to cool on.
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2Combine peanut butter, shortening, sugar, milk and vanilla. Beat until well blended. Add egg and beat just until blended (do not over beat, it makes cookies tough).
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3Combine flour, salt and baking soda. Sift, or if you do not own a sifter, just whisk it really well, until you are sure it is well integrated.
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4Add to creamed mixture at low speed. Mix just until well blended. Place round balls (about 2-2 1/2" in diameter for big cookies onto an un-geased cookie sheet, about 2 inches apart. Try to make the balls uniform in size. Flatten with the tines of a fork, going vertical and crossing over horizontally (trademark of peanut butter cookies). Flatten each cookie to about 3/8" thick. Bake for 10-13 minutes until barely set and edges just almost brown. Remove from oven and allow to rest on sheets for about 2 minutes. Remove to foil sheets to continue cooling (cookies will continue to cook a little after being removed from the oven, on the cookie sheets and on the foil.
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5Frosting Filling: 1/2 cup butter, a little softened, but not a lot 2 3/4 cups powdered sugar 3/4 cup cocoa powder (I use Hershey's) 1/2 cup evaporated milk (not condensed) pinch of salt
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6For Frosting: Beat butter until smooth. Whisk together thoroughly the baking cocoa, and salt with the powdered sugar. Add the cocoa mixture and beat, adding some milk alternately. End with dry mixture. Add a very little more milk if desired to preferred consistency. A little bit thick is best for sandwich cookies, to prevent dripping and oozing.
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7Make sandwich cookies, by frosting one cookie generously, but about 1/4 an inch from the edge all around. Place a similar sized cookie on top and press gently. Voila!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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